These patties are named after an early proponent of low-carb diets – the 19th-century American doctor, James Salisbury – but they're even tastier with a serve of mash.
1 slice bread, crusts removed
2 tbsp milk
500g beef mince
1 small carrot, peeled, coarsely grated
2 onions, ½ onion finely grated
½ tsp ground mustard (optional)
¾ tsp salt, plus extra to season
pepper, to season
1 tbsp olive oil
250g Swiss Brown or button mushrooms
¼ cup plain flour
1½ cups beef stock
½ cup water
1 tbsp tomato sauce
1 tbsp dark soy sauce
mashed potato and boiled peas, to serve
1. Tear the bread into small chunks, place into a large bowl with 2 tbsp milk and set aside for 10 minutes. Using your hands, mix the milk-soaked bread, beef mince, carrot, grated onion, egg, mustard (if using), salt and pepper until very well combined. Shape the mixture into 4 patties, then refrigerate for 10 minutes to firm. Preheat your oven to 75°C.
2. Place a large frying pan over a medium-high heat and add the oil. Fry the patties until cooked through, about 4 minutes on each side. Remove from pan and transfer to the oven to keep warm while you prepare the gravy. Slice the mushrooms and the remaining onion.
3. Melt the butter in the same pan used to cook the patties. Cook the onion and mushrooms over a medium heat until golden and the liquid has evaporated from the mushrooms, about 6 minutes. Add the flour and cook for 1 minute, stirring constantly. Gradually pour in beef stock, water, tomato sauce and soy sauce, stirring frequently.
4. Cook until thickened, about 5 minutes. Season to taste with salt and pepper. Return the patties to the pan and coat in the gravy. Place each patty on a plate and spoon the remaining gravy over the top. Serve with mashed potato and boiled peas.